Vegan Breakfast Stuffed Biscuits

So one thing I love about Instagram is all of the food inspiration I find each and every day.

Recently I ran into a picture of the most delicious looking stuffed biscuits that my Insta friend Denise posted!

I was instantly intrigued and knew I wanted to make something like what she posted. I believe she used an accidentally vegan canned or pre-made biscuit, but I knew I could just use our easy vegan biscuit dough and have something similar and probably super delicious!

I also knew I wanted to add potatoes, sausage, and Just Egg. I just happened to have a bottle of Just Egg in the fridge so used it. I would love these just as much with tofu scramble if Just Egg wasn’t close at hand. So use whatever egg substitute you have and prefer. You can also skip the sausage and add vegan bacon or no vegan meat at all. You could add sautéed veggies to the scramble if you are more into a veggie /egg breakfast! Use your imagination!

My entire family really loved these vegan breakfast stuffed biscuits which was an extra win. I can make a batch of these on a Sunday and have them in the fridge to reheat throughout the week for a quick and filling breakfast for the kids! They are a nice little hand held breakfast that are perfect for grab and go, and can easily be taken along for your morning commute.

Like a hot pocket and breakfast biscuit sandwich got married and had the most perfect breakfast baby!!!

And if you are not feeling like mixing up a homemade batch of biscuits, you could always use a pre-made like Denise. But seriously, I can’t encourage you enough to give the homemade a try…but no judgment if you choose pre-made. Sometimes we just need to do what’s easy and convenient!

No matter how you stuff these breakfast biscuits, let’s all give Denise a big THANK YOU for the inspirational idea!!! I know my stomach is super thankful for this one!!

INGREDIENTS

1. 1 batch southern bisucits

2. 1/2 tube lifelight sausage or any other vegan sausage you prefer

3. 1/2 bottle Just egg, or 1/2 batch Tofu Scramble

4. 1 cup cubed russet potatoes

5. 1/4 cup vegan cheddar cheese shreds

6. salt and pepper to taste

7. 2 teaspoons neutral cooking oil

8. optional: 1-2 teaspoons Kala Namak, black salt (it is sulfur salt that taste like egg)

INSTRUCTIONS:

preheat oven to 425 degrees

1. Heat a large skillet over medium heat. Add a few teaspoons of neutral oil along with the diced potatoes. Allow the potatoes to cook until they are beginning to crisp and you can poke fork through them.

2. Add the sausage to the pan along with the potatoes and allow it to cook through.

3. Finally add the Just egg or tofu scrabble along with salt and pepper to the potatoe sausage mix and allow it to cook though. Sprinkle the cheese over the top of the mix and allow it to melt. Let the mixture cool.

4. Prepare the biscuit dough according to instructions. Using a 1 and 1/2 to 2 inch biscuit cutter, cut the biscuits. Take two biscuits and flatten them out a bit.

5. Using a 1 tablespoon measuring spoon, scoop out the potato and Just egg filling into the center of one biscuit. Lay the other biscuit on top and press the edges together. Tuck the pressed edge under the biscuit to form a sort of ball. Repeat with remaining dough and filling until it is all used up ( you may have a bit of filling left, I just ate with a spoon, happily, while I waited for the biscuits to bake)

6. Place the biscuit on a baking sheet with some space between them and place on the middle rack of the preheated oven. You can brush some vegan butter on the tops mid bake if you like and sprinkle with dried parsley, but it’s optional.

7. Bake for around 15-20 minutes (depends on the oven) or until the biscuits are browning and cooked through.

If you like this recipe, then try these:

Easy Homemade Vegan Bagels

Vegan Sausage, Egg, and Cheese Breakfast Pizza

The Jax Biscuit Sandwich

Vegan Sausage, Egg, and Cheese Breakfast Pizza

Recently, my kids asked if I could veganize a breakfast their Grammy used to make them before we went vegan.

Honestly, I had never eaten my mother in law’s breakfast pizza, so I had no idea what was on it. The kids claim it was sausage, egg, and cheese. I decided I wanted to add sausage gravy, veggie filled scramble, and cheese.

We are going to give this recipe all of its points for taste, certainly not looks. It’s what’s inside that matters right…or how it taste more than how it looks? I mean I am all about drooling over beautiful food pics, don’t get me wrong. But with this one, I just want to cram this whole pizza in my mouth as fast as I can, so there is really no time to gaze upon it anyway.

Feel free to add any veggies you like, add no veggies at all, double the fun with some vegan bacon crumbled on top, or use whatever vegan cheese you have on hand, or prefer.

Its that easy! And thanks again Grammy for the inspiration! The kids are super fans of your breakfast pizza!

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INGREDIENTS:

• 2 cans crescent roll dough (make sure the ingredients are vegan)

• 1 package vegan sausage (we used Lightlife brand)

• 1/3 bottle Just Egg or 1/2 batch tofu scramble

• 1/3 cups flour

• 3 cups unsweetened plant based milk (we used almond)

• 1 teaspoon salt

• 1 teaspoon black pepper

• Optional add ins: diced onion, peppers, mushrooms, tomatoes

• 1-2 cups vegan cheddar shreds (we prefer Follow Your Heart)

INSTRUCTIONS:

Preheat oven to 350 degrees

1. Carefully roll out both tubes of crescent dough flat onto a parchment lined cookie sheet. Use your hands to press the seams together so that you have one giant rectangle of dough. Bake for about 10 minutes, or until the dough begins to brown and seems mostly cooked through. Remove from over and set aside.

2. In a large skillet over medium heat, crumble and cook the sausage until cooked through. Lower the heat to med/low. Sprinkle the flour over the sausage and let it cook for about a minute. Whisk in the milk, salt, and pepper. Cook until the gravy has thickened, making sure to stir several times as it thickens. Remove from the heat.

3. If you want veggies on your pizza, finely dice them, and add them to a large skillet over medium heat with a few teaspoons of vegan butter. Cook the veggies until they have softened. If using Just Egg, add 2/3 of a bottle over the veggies and allow the eggs to cook until done. If using tofu scramble, prepare the tofu according to the recipe, and add it to the veggies. Cook according recipe instructions.

4. To prepare the pizza, evenly spread the sausage gravy over the baked crescent dough. Add the “egg” mixture over the gravy, and top with cheese. Place the pizza back into the hot oven and cook until the cheese has melted. ( I am not sure what brand of cheese I used with this recipe but it was not Follow Your Heart. It did not melt as well as some other brands we have tired, but still tasted good. My preference for store bought cheese that melts well is still Follow Your Heart)

5. Slice to serve

If you like this recipe, try these:

Vegan Deluxe Biscuits and Gravy

Easy Tofu Quiche Cups

Tempeh Summer Grit Bowl

vegan sausage breakfast pizza